Instructions: 1. In a small jar with a tight-fitting lid or in a small bowl, combine the soy sauce, lemon juice, oil, sugar and black pepper; cover and shake well or whisk until blended.

2. In a large salad bowl, combine the spinach, mushrooms, sprouts, water chestnuts, bell pepper and scallions. Add the dressing; toss to coat. Serve, sprinkled with the sesame seeds.

NOTE: To toast the sesame seeds, place a nonstick skillet over low heat; add the sesame seeds and cook, stirring constantly, until browned, about 3 minutes

Makes 8 servings.

Serving Provides: 1 Fruit/Vegetable

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